1 hr 45 mins
A homey Greek dessert.
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Units: US | Metric
- 6 eggs
- 1 cup sugar
- 1 1/2 cups fine semolina or 1 1/2 cups cream of wheat
- 8 cups milk
- 2 lemons, zest of, of grated
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- 1 1/2 lbs phyllo pastry sheets
- 3/4 cup melted butter
- 1Beat the eggs with the sugar until thick.
- 2Add semolina, milk, zest and vanilla extract.
- 3Cook over a low heat until mixture thickens, stirring continuously.
- 4Remove from heat; stir in 4 tbsp butter.
- 5Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
- 6The edges of the pastry sheets should come up above the top of the pan.
- 7Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
- 8Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
- 9Pour any remaining butter over top.
- 10Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
- 11Bake in a moderate (350°F-180°C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
- 12Allow to cool.
- 13Boil the sugar, water and lemon juice for 5 minutes.
- 14Pour lukewarm syrup over the cooled 'Galaktoboureko'.
- 15Cool before serving.
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Nutritional Facts for Galaktoboureko (Greek Custard Pie)
Serving Size: 1 (179 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 429.5
- Calories from Fat 147
- Total Fat 16.3 g
- Saturated Fat 9.0 g
- Cholesterol 93.8 mg
- Sodium 315.6 mg
- Total Carbohydrate 61.8 g
- Dietary Fiber 1.1 g
- Sugars 30.1 g
- Protein 9.2 g
The following items or measurements are not included:
lemons, zest of